Chop onion finely and add to a large soup pot with olive oil.
Heat on stovetop at medium heat.
While the onions are sweating, chop the squash, potato, and zucchini into bite sized pieces.
Peel and mince the garlic and fresh ginger.
Once onions begin to look translucent a
nd browned, add chopped potatoes, and sauté together for 2-3 minutes.
Add flour to the pot and continue to mix until the vegetables are evenly coated with flour [creating a rue].
To the pot, add squash, zucchini, salt, pepper, paprika, diced garlic, ginger and [whole] bay leaves.
Slowly begin to add tomato puree and chicken stock until it is evenly incorporated.Bring the broth to a boil over medium high heat and cover.
Continue to cook until vegetables are cooked through. This could take 5-10 minutes, or until you can smoothly poke through the potatoes with a fork.
At this point, add the scallops, fish, c
lams, and shrimp.
Turn off heat, cover, and let sit for 10 minutes.
Serve over toasted baguette slices & drizzle with olive oil.
